I wanted to make some Valentine's Day cupcakes but I wasn't really feeling the traditional Valentine's Day decorations with the red and white hearts and little cupids and arrows. So these cupcakes still have red, white, and chocolate but they also have so much more.
I had some very very ripe bananas sitting on my counter that I had to use asap or they would be destined for the trash. I also have a boyfriend who loves banana splits, in fact he is some sort of banana split purist....
Me: Yah, banana split cupcakes would be tasty! With chocolate sauce on them!
Boyfriend: ...and the two other sauces.
Me: Other sauces??
Boyfriend: Banana splits have chocolate, strawberry and pineapple sauce on them
Me: Where am I supposed to get pineapple sauce?
After googling banana splits I found that they do usually have those three sauces, and that you can find pineapple preserves that work pretty well as a pineapple sauce.
I used Martha Stewart's recipe for roasted banana cupcakes and I cut the recipe in half. It's one of those recipes that's awkward to cut in half because things like eggs, and 3/4 cups don't translate gracefully. However, I have made it in half batches before using the amounts in the recipe at the end of this post with much success. It makes about 7 large cupcakes which is the perfect amount because you can each have two and then give a few away. No stale cupcakes sitting around begging you to eat them.
While the cakes were cooling I printed and cut out some cupcake wrappers that I bought online. They look so cute and its really easy to do! You can buy them here, and the seller just emails you a file that has the image inside it and you save it to your computer and can print off cupcake wrappers whenever you want. It's online shopping but you don't have to wait for anything to come in the mail.
mmm instant gratification.
Plus these ones only cost me $3.00 for the file. which is a lot cheaper than getting the pre-printed ones.
I topped the cupcakes with vanilla buttercream icing. To make the icing really light and fluffy I add the icing sugar just few tablespoons at a time and after it has mixed in I beat it at high speed for about 15 seconds before I add more. It whips a lot of air into the icing and gives it a great light, creamy texture.
When the cupcakes are all wrapped in pretty cupcake papers and iced then its time for the fun part: the banana split toppings! I have some store bought strawberry sauce (but if you wanted to go all-out gourmet you could make your own strawberry sauce), chocolate ganache, pineapple-mango preserves, chopped peanuts, and cocktail cherries.
If you wanted, you could just ice the cupcakes and set out the toppings and let everyone decorate their own.
1.5 very ripe bananas
1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/4 cup butter (half a stick)
6 tbsp sugar
1 egg (yolk and white separated)
1 egg white (so that is two egg whites total)
1/4 cup sour cream
1/2 tsp vanilla
Banana split toppings : strawberry sauce, chocolate sauce, pineapple sauce, peanuts or anything you like on your banana split
1. Heat oven to 400 and place bananas inside (still in their skin) Roast for 5-6 minutes on each side. The skins will darken. This really makes the banana flavor stand out in the cake. Take out of oven and cut open, set aside to cool. Preheat the oven to 350
2. Sift together the flour, baking powder and soda, and salt
3. In a separate bowl cream butter and sugar until fluffy. Beat in egg yolk till well combined. Beat in roasted banana till just combined
4. Mix in 1/3 of the flour mixture, then half of the sour cream, then flour, then the rest of the cream, then the rest of the flour. Mix until just combined. Set aside
5. In a separate bowl beat the egg whites to still peaks. Gently fold into the batter 1/3 at a time.
6. Separate the batter between 7 cupcake papers and bake at 350 for 20 minutes. Let cool before decorating.
Light and Creamy Vanilla Buttercream
1 cup unsalted butter at room temperature
2 cups powdered sugar
1 1/2 tsp vanilla
1. Beat the butter in a mixer until pale. Turn the mixer to low and add 1/4 cup of the powdered sugar
2. Once the sugar has been mixed in turn the mixer to high speed and whip for 15 seconds
3. Repeat with the rest of the sugar adding it 1/ cup at a high and whipping it on high after it has been mixed in.